Sushi-B

At Sushi-B, the cuisine represents the highest expression of traditional Japanese sushi craft adapted to Parisian sensibilities. Chef Isao Horai's approach centers on the omakase philosophy—"I leave it up to you"—where the menu changes daily based on the finest ingredients available at market. This commitment to seasonality and quality ensures that every visit offers something unique, while maintaining the consistent excellence that has earned the restaurant its stellar reputation.

The foundation of Chef Horai's cuisine is impeccable ingredient sourcing. He works exclusively with premium seafood, selecting fish and shellfish at the peak of their season and quality. The sériole (yellowtail) arrives with buttery richness, the daurade royale offers delicate sweetness, and the bar (sea bass) showcases pristine freshness. Each ingredient is treated with respect and minimal intervention, allowing its natural characteristics to shine.

The technical execution at Sushi-B is flawless. Chef Horai's knife work demonstrates decades of training—each slice of sashimi reveals the fish's texture and marbling to maximum effect, while his nigiri showcases the perfect balance between rice and topping. The rice itself receives meticulous attention, seasoned with just the right amount of vinegar and maintained at ideal temperature throughout service. The chef's hands work with practiced efficiency, shaping each piece with gentle pressure that respects the delicate nature of the ingredients.

Beyond traditional nigiri and sashimi, the menu includes thoughtfully composed dishes that demonstrate the chef's creativity within classical boundaries. Grilled bar fillet showcases the fish's versatility, while fried daurade royale offers textural contrast. The signature maki featuring tuna and caviar represents a luxurious fusion of Japanese technique and French ingredients. Appetizers like sesame tofu and langoustines provide elegant preludes to the sushi courses, while the house-made rice ice cream with olive oil and kiwi offers a surprising and delightful conclusion.

The beverage program complements the food beautifully, with a carefully curated selection of sake representing various styles and regions. For wine enthusiasts, the list focuses primarily on Burgundy, whose elegant wines pair exceptionally well with delicate seafood. The staff provides knowledgeable guidance on pairings, helping you navigate the options to enhance your meal.

Each menu level—from the €90 sushi menu to the €320 Wa experience—offers a complete journey through Chef Horai's repertoire. The progression of courses demonstrates thoughtful sequencing, building from lighter, more delicate flavors to richer, more complex preparations. Throughout the meal, the chef maintains a calm, focused presence, occasionally explaining a particular fish or technique, but primarily letting the food speak for itself.